Yes okay, so it takes three days to make Mish but as it’s loved by everyone who tries it, it’s well worth the forward thinking and the wait.

At first taste it appears mild and creamy, then a gentle heat from the chillies and raw garlic permeates through to match the earthy punch of the fenugreek and cumin.

It’s made with labneh which is beginning to be more widely available now. If you can’t get it however you can make your own by straining some greek yoghurt in muslin for half a day, the longer it is strained the thicker it becomes.